業務用マーガリン,ショートニングの物性について

抄録

Measurements were made on the hardness, oil-off value, solid fat index, creaming value and water sorption index on 58 kinds of bakery margarine and 39 kinds of shortening. Hardness at 20°C was in the range of 100-200 in most of margarine and in shortening was 50-200. The creaming value after samples were stirred at 25°C for 45 minutes was in the range of 150-200 in all the shortening and in the majority of margarine but a considerable number of the latter showed values below 150 or above 200. Water sorption index was below 100 in majority of the shortening and margarine but products containing a large amount of emulsifier shown the value above 300. Solid fat index at 20°C of oils separated from margarine was in the range of 15-25 in most of the products but this value was distributed in a wide range of 10-35 in shortenings. There was a correlation between hardness and solid fat index or oil-off value, but a correlation between hardness and creaming value or water sorption index was doubtful and this is considered to be due to the effect of manufacturing conditions or addition of emulsifiers.